Ingredients

• 2 cups Pitted Black Olives (Niçoise or Kalamata)
• 2 tablespoons Capers, drained
• 2 fillets Anchovy Fillets, packed in oil, drained
• 1 clove Garlic Clove
• 1 tablespoon Fresh Lemon Juice
• 0.25 cup Extra Virgin Olive Oil
• 0.25 teaspoon Freshly Ground Black Pepper
• 0.5 teaspoon Herbes de Provence (optional)

Instructions

1. 1

   Ensure all black olives are pitted. If using jarred capers and anchovies, drain them well.

2. 2

   Peel the garlic clove. For a milder garlic flavor, you can briefly blanch the garlic in boiling water for 30 seconds before use.

3. 3

   Combine the pitted black olives, drained capers, anchovy fillets, garlic clove, fresh lemon juice, and black pepper in a food processor.

4. 4

   Pulse the mixture several times until the ingredients are coarsely chopped. Avoid over-processing at this stage if you prefer a chunkier texture.

5. 5

   With the food processor running on low, slowly drizzle in the extra virgin olive oil until the tapenade reaches your desired consistency. You may prefer it chunky or smoother.

6. 6

   If using, add the Herbes de Provence and pulse once or twice to combine.

7. 7

   Taste the tapenade and adjust seasoning if necessary. Depending on the saltiness of your olives and anchovies, you may not need additional salt, but you might want more lemon juice or pepper.

8. 8

   Transfer the tapenade to a serving bowl. For best flavor, allow it to rest for at least 30 minutes at room temperature before serving.